Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce

These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta and Rosemary are the kind of meal that feels comforting yet fresh and balanced. Roasted sweet potatoes turn soft and naturally sweet in the oven, creating the perfect base for a savory filling made with sautéed mushrooms, tender spinach, garlic, and aromatic rosemary. The creamy, salty feta adds richness, while a bright lemon garlic yogurt sauce ties everything together with a cool, tangy finish. This dish works beautifully as a satisfying vegetarian main course, a hearty side dish, or even a wholesome meal prep option for the week. It is easy to prepare, packed with nutrients, and flexible enough to adapt with seasonal vegetables or pantry staples. Whether you are cooking for a cozy family dinner or preparing something nourishing for yourself, these stuffed sweet potatoes bring warmth, flavor, and vibrant color to the table without complicated steps.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Yield: 4 servings

Ingredients

For the Sweet Potatoes:

4 medium sweet potatoes

1 tbsp olive oil

Salt and black pepper, to taste

For the Filling:

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 small onion, diced

2 garlic cloves, minced

½ tsp dried rosemary (or 1 tsp fresh, chopped)

½ tsp smoked paprika

2 tbsp olive oil

½ cup crumbled feta cheese

Salt and black pepper, to taste

For the Lemon Garlic Yogurt Sauce:

¾ cup Greek yogurt

1 tbsp fresh lemon juice

1 small garlic clove, grated

1 tsp olive oil

Salt and black pepper, to taste

Instructions

Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick each one a few times with a fork.

Rub the sweet potatoes with olive oil, season with salt and pepper, and place on a lined baking tray.

Roast for 40–50 minutes until tender when pierced with a knife. Let cool slightly once done.

While the potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium heat.

Add diced onion and cook for about 3–4 minutes until softened. Stir in mushrooms and sauté until browned and tender.

Add garlic, rosemary, and smoked paprika. Cook for about 30 seconds until fragrant.

Stir in chopped spinach and cook until wilted. Season with salt and pepper to taste, then remove from heat.

Prepare the yogurt sauce by mixing Greek yogurt, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl.

Slice each roasted sweet potato lengthwise and gently fluff the interior with a fork to create space for filling.

Spoon the spinach and mushroom mixture into each potato, sprinkle with feta cheese, and drizzle generously with lemon garlic yogurt sauce before serving.

Tips

Choose evenly sized sweet potatoes so they cook at the same rate.

Roast directly on a rack for slightly crisp skins if desired.

Avoid overcrowding the pan when sautéing mushrooms to help them brown properly.

Use fresh rosemary for brighter flavor if available.

Taste the filling before stuffing and adjust seasoning as needed.

Let sweet potatoes cool slightly before slicing to avoid burning your hands.

Add a squeeze of extra lemon juice at the end for more brightness.

For extra creaminess, mix a spoonful of yogurt sauce into the filling before stuffing.

Prepare filling ahead of time to make assembly faster.

Garnish with fresh herbs or chili flakes for added color and flavor.

Variations

Add Cooked Quinoa: Boost protein and texture by mixing quinoa into the filling.

Chickpea Power: Stir in roasted chickpeas for extra fiber and crunch.

Vegan Version: Replace feta with dairy free cheese and use plant based yogurt.

Spicy Twist: Add chili flakes or a pinch of cayenne pepper.

Mediterranean Style: Include olives and sun dried tomatoes.

Cheesy Upgrade: Add shredded mozzarella or Parmesan for a melty finish.

Nutty Crunch: Sprinkle toasted pine nuts or walnuts on top.

Herb Swap: Use thyme or oregano instead of rosemary.

Protein Boost: Add grilled chicken pieces or sautéed tofu cubes.

Roasted Veggie Mix: Include roasted bell peppers or zucchini for extra color.

Q&A

Can I bake sweet potatoes ahead of time?

Yes, store baked potatoes in the fridge and reheat before stuffing.

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before cooking.

How do I make this dairy free?

Use plant based yogurt and omit or replace feta.

Can I meal prep this recipe?

Absolutely, store components separately and assemble when ready to eat.

What mushrooms work best?

Button, cremini, or portobello all work well.

How do I reheat leftovers?

Warm in the oven at 350°F or microwave until heated through.

Can I use regular potatoes instead?

Yes, though sweet potatoes provide a sweeter flavor contrast.

Is this recipe gluten free?

Yes, all ingredients are naturally gluten free.

Can kids enjoy this dish?

Yes, you can reduce garlic or spices to suit their taste.

What can I serve alongside?

A simple green salad or roasted vegetables pair nicely.

Nutrition

(Approximate per serving)

Calories: 330
Protein: 12 g
Carbohydrates: 38 g
Fiber: 7 g
Fat: 15 g
Sugar: 9 g
Sodium: 380 mg

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta and Rosemary are a delicious way to enjoy wholesome ingredients in a satisfying, colorful meal. The natural sweetness of roasted potatoes balances beautifully with the savory filling and tangy yogurt sauce, creating layers of flavor and texture in every bite. Easy to customize and simple to prepare, this dish works for weeknight dinners, meal prep lunches, or impressive vegetarian options for gatherings. With nourishing ingredients and comforting flavors, it is a recipe you can return to again and again whenever you want something hearty, healthy, and genuinely satisfying.